Mellowcreme Pumpkin Cake
I'm putting these pumpkins on a pedestal—literally—in a full-sized cake form tribute to the Mellowcreme Pumpkin. The look may not be exact, but I hope you'll forgive me when you taste it: made using a pumpkin cake generously coated in tinted cream cheese frosting, this is a highly delicious homage to a second-banana Halloween sweet.
Mellowcreme Pumpkin Cake
About This Recipe
|Active time:||30 minutes|
|Total time:||1 hour, 30 minutes|
|Special equipment:||Bundt cake pan|
|This recipe appears in:||Cakespy: Mellowcreme Pumpkin Cake|
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 eggs, lightly beaten
- 1 cup canned pumpkin
- 1/2 cup (1 stick) butter, melted
- 1/2 cup honey
- 1/3 cup water
- For the frosting:
- 1 package (8 ounces) cream cheese, softened
- 1/2 (1 stick) butter, softened
- 1 teaspoon vanilla extract
- 3-4 cups confectioners' sugar
Preheat your oven to 350°F. Grease a bundt pan and sprinkle with flour. Set to the side.
In a large bowl, combine the flour, baking soda and powder, salt, cinnamon, and nutmeg.
In a separate bowl, combine the pumpkin, melted butter, honey, and water. Stir into the flour mixture just until combined.
Pour the batter into your prepared bundt pan. Since the batter will be fairly thick, use a rubber spatula to spread the batter so that it is evenly distributed in the pan.
Bake for 30 minutes, or until a pick inserted comes out mostly clean. Remove from oven and let cool to room temperature on a wire rack.
While the cake cools, make the frosting. In a stand mixer fitted with the paddle attachment, mix the cream cheese until it is smooth and creamy; add the butter, and mix again until fully incorporated. Add the vanilla and stir in the confectioners' sugar, bit by bit, mixing on medium speed, pausing for each addition and to scrape down the bowl with a rubber spatula. Once ready, separate a small quantity (1/4 cup or so) of frosting into a small bowl and tint that portion of frosting green; tint the remaining frosting orange.
Using a sharp knife, loosen the cake from the sides of the pan; overturn the pan and the cake should come out fairly easily.
Slice the cake into six pieces (into thirds, and then each third in half). Put one piece to the side--you will use this piece to fashion the stem.
Using the remaining pieces of cake, put them back together to form a circle (removing a piece of the cake should make the "hole" in the middle of the cake smaller). If desired, adhere pieces using a small quantity of frosting. Using a sharp knife, "shave" or "sculpt" any sharp edges.
Gently apply a crumb coat of frosting to the cake; you don't need to worry about frosting the inside of the hole of the cake, as this will be covered by the "stem". Let the lightly frosted cake chill in the refrigerator for about 30 minutes to let the crumb coat set.
Frost the rest of the cake generously with the orange frosting. If desired, add details to the "bumps" of the pumpkin using gel or writing icing.
Cut your reserved piece of unfrosted cake into a cylinder, and frost with the remaining green frosting on all sides except for the bottom. Place the "stem" on top of the hole in your pumpkin cake to form a stem.
Serve in wedges; store at room temperature for up to 2 days.